Description

This rich and tender pound cake is made moist with tangy buttermilk and topped with a silky cream cheese glaze. It’s a timeless dessert perfect for gatherings, holidays, or any day you want something sweet and elegant.

Ingredients

Scale

For the Cake

3 cups (375 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup (225 g) unsalted butter, softened
2½ cups (500 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) buttermilk

For the Cream Cheese Glaze

4 oz (115 g) cream cheese, softened
1 cup (120 g) powdered sugar
2–3 tablespoons milk (adjust for desired consistency)
½ teaspoon vanilla extract

Instructions

1. Prepare the Oven & Pan

Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a large loaf pan thoroughly to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl using a hand or stand mixer, beat the butter and sugar on medium speed for 3–4 minutes, until pale and fluffy.

4. Add Eggs & Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Combine Wet & Dry Ingredients

Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.

6. Bake the Cake

Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then carefully turn out onto a wire rack and let cool completely.

7. Make the Glaze

In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar and milk, beating until the glaze is pourable and silky. Stir in the vanilla extract.

8. Glaze & Serve

Once the cake is completely cooled, drizzle the glaze generously over the top. Slice and enjoy!

Notes

Add a citrus twist: Stir 1 tablespoon of lemon zest into the cake batter for added brightness.
No buttermilk? Use 1 cup of whole milk mixed with 1 tablespoon of lemon juice or white vinegar. Let sit for 5–10 minutes before using.
Make ahead: The unglazed cake freezes beautifully for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.